Description
This One-Pot Moroccan Quinoa is a flavorful and satisfying dish that combines the exotic spices of Morocco with the wholesome goodness of quinoa and chickpeas. Perfect for a quick and nutritious weeknight meal.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup quinoa, rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1/2 cup raisins or chopped dried apricots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley or cilantro, chopped
- lemon wedges for serving
Instructions
- Sauté the Vegetables: In a large pot or deep skillet, heat olive oil over medium heat. Add onion, garlic, bell pepper, and carrot, and sauté for 4–5 minutes until softened.
- Add Spices: Stir in cumin, coriander, paprika, cinnamon, and cayenne (if using) and cook for 1 minute until fragrant.
- Cook Quinoa: Add rinsed quinoa, chickpeas, vegetable broth, raisins or apricots, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
- Finish and Serve: Remove from heat, fluff with a fork, and stir in fresh parsley or cilantro. Serve warm with lemon wedges on the side.
Notes
- For added texture, sprinkle with toasted almonds or pumpkin seeds before serving.
- This dish also works well as a make-ahead lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 9 g
- Sodium: 530 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
